| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| 2 | c | Slivered almonds, slightly |
| Toasted | ||
| 12 | oz | Chocolate chips |
| 1 | pk | Devil's food cake mix |
| 3 1/2 | oz | Pk inst choco pudding |
| 4 | Eggs | |
| 1 | c | Sour cream |
| 1/2 | c | Water |
| 1/4 | c | Oil |
| 1 | ts | Vanilla |
| 1 | ts | Almond extract |
| 1/4 | ts | Cinnamon |
INSTRUCTIONS
Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside rest of almonds and chocolate chips. Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve with topping of whipped cream if desired. Note from me: A nice touch would be to puncture finished cake with long-tined fork. Dribble over cake about 1/4 cup Kahlua. Then serve with sweetened whipped cream flavored with almond or vanilla extract. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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